2 c. onions
1 c. peppers
9 c. cooked tomatoes
4 (6 oz.) cans tomato paste
2 tbsp. brown sugar
2 tbsp. minced parsley
1 1/2 tbsp. salt
1/2 tbsp. oregano
1/2 tsp. pepper
1/2 tsp. allspice
2 tbsp. vinegar

Cook 1 to 2 hours or until thickness desired. Put in sterilized jars and seal. Process 25 minutes. Makes about 5 quarts.